Chicken with 40 Cloves of Garlic
Start to finish: 2 hours
3 large garlic heads, cloves
separated and unpeeled 2 shallots, peeled and
quartered lengthwise 5 teaspoons olive oil Salt and pepper
2 sprigs fresh thyme
1 sprig fresh rosemary
1 bay leaf
4 pounds bone-in chicken pieces (2 split breasts cut in half crosswise, 2 drumsticks and 2 thighs) 3⁄4 cup dry vermouth or dry white wine 3⁄4 cup chicken broth 2 tablespoons unsalted butter, cut into 2 pieces and chilled
Instructions: Adjust oven rack to middle position and heat oven to 400 degrees. Toss garlic and shallots with 2 teaspoons oil, ¼ teaspoon salt and ¼ teaspoon pepper in pie plate; cover tightly with aluminum foil and roast until softened and beginning to brown, about 30 minutes, shaking pie plate once after 15 minutes to
toss contents (foil can be left on during tossing). Uncover, stir and continue to roast, uncovered, until garlic is browned and fully tender, about 10 minutes longer, stirring halfway through roasting. Remove pie plate from oven and increase oven temperature to 450 degrees.
Using kitchen twine, tie together thyme sprigs, rosemary sprig and bay leaf; set aside.
Season chicken with salt and pepper. Heat remaining oil in 12-inch ovensafe skillet over medium-high heat until just smoking. Add chicken skin side down and cook until well browned, 5 to 8 minutes, reducing heat if pan begins to scorch. Using tongs, flip chicken and lightly brown second side, about 3 minutes; transfer to large plate. Pour off fat from skillet. Off heat, add vermouth, broth and herb bundle to now empty skillet, scraping up any browned bits. Place skillet over medium heat, add garlic mixture, then nestle chicken skin side up on top of and between garlic cloves.
Transfer skillet to oven and cook chicken until breasts register 160 degrees and drumsticks/thighs register 175 degrees, 10 to 12 minutes. If desired, heat broiler element and broil chicken to crisp skin, 3 to 5 minutes.
Remove skillet from oven (skillet handle will be hot) and transfer chicken to platter. Using slotted spoon, remove 10 to 12 garlic cloves and set aside. Transfer remaining garlic cloves and shallots to platter with chicken. Discard herb bundle. Place reserved garlic cloves in fine-mesh strainer set over bowl. Using rubber spatula, push garlic cloves through strainer; discard skins. Add garlic paste to sauce in skillet and bring to simmer, whisking occasionally to incorporate garlic. Season with salt and pepper to taste. Off heat, whisk in butter. Serve chicken, passing sauce separately.
Makes 4 servings
Nutrition per serving: 577 calories; 277 calories from fat; 31 g fat (8 g saturated; 0 g trans fats); 173 mg cholesterol; 1033 mg sodium; 24 g carbohydrate; 3 g fiber; 8 g sugar; 40 g protein.